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This chicken egg drop soup is born from a love of the soup, many trips to my favorite Chinese restaurant, and many questions. This variation is the result. Simplicity is the key. The soup can be reheated or frozen and reheated.
Ingredients
- 4 cups chicken broth, divided
- 2 tablespoons chopped fresh chives
- ¼ teaspoon salt
- 1/8 teaspoon ground ginger
- 1 ½ tablespoons cornstarch
- 2 eggs
- 1 egg yolk
Directions
Step 1
Reserve 3/4 cup of chicken broth, and pour the rest into a large saucepan. Stir in chives, salt, and ginger; bring to a rolling boil. Stir reserved 3/4 cup of broth and cornstarch until smooth. Set aside.
Step 2
Whisk eggs and egg yolk together in a small bowl with a fork. Using a fork, drizzle eggs, a little at a time, into boiling broth. Eggs will cook immediately. Stir in cornstarch mixture gradually until soup reaches desired consistency.
Nutrition Facts (per serving)
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 4 | |
| Calories 76 | |
| % Daily Value * | |
| Total Fat4g | 5% |
| Saturated Fat1g | 6% |
| Cholesterol149mg | 50% |
| Sodium1143mg | 50% |
| Total Carbohydrate4g | 2% |
| Dietary Fiber0g | 0% |
| Total Sugars1g | |
| Protein5g | |
| Vitamin C1mg | 5% |
| Calcium20mg | 2% |
| Iron1mg | 3% |
| Potassium43mg | 1% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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